Sweet Chili & Vegetable Noodle Salad
Healthy light Filipino noodle dish – perfect for summer.
45 min
30 min
15 min
2 servings ×
200 grams egg or vermicelli rice noodles
½ cup peeled edamame (frozen)
1 medium red pepper
2 medium carrots
1 cup kale
½ cup smooth unsalted peanut butter
2 tbsp light soy sauce or gluten-free tamari
4 tbsp sweet chili sauce
2 tbsp fresh lime juice
1 tbsp toasted sesame oil
1 cup lukewarm water
¼ tsp salt
Instructions
- Cook the noodles and edamame according to the packet, set aside to cool.
- Julienne the pappers, carrots and de-stemmed kale.
- Blend all the sauce ingredients with a whisk or in a blender. Add water if it’s too thick. You want it to easily coat the noodles.
- Add half the sauce to the noodles and mix well. Add the veggies and drizzle over the rest of the sauce. Eat cold or at room temperature.
Options
- Add thinly sliced shiitake mushrooms (soaked in boiling water for 20 minutes)
- Add chili flakes to the sauce for more spice
- Top with black sesame seeds and/or chopped toasted peanuts.
